Results 11 to 20 of about 907,081 (308)

Food Safety Controls during Bulk Food Preparation-An Observational Analysis. [PDF]

Foods, 2023
Seeing the palpable impact of food poisoning associated with catering operations, we surveyed caterers with and without past hygiene violations to examine staffing, food safety practices and correlations with microbial counts in food and the processing ...
Hartantyo SHP, Selvaraj R, Ho J, Oh JQ, Er JC, Li A, Aung KT.   +6 more
europepmc   +2 more sources

Preparation procedures of food and beverage samples for oxygen bomb calorimetry: A scoping review and reporting checklist

, 2023
Standardised bomb calorimetry methods are essential to accurately quantify the gross energy within food and beverages, yet no accepted protocols exist.
Ben Desbrow, Shelley Roberts, Irwin, Chris, Hopper, Zane, Zane Hopper, Roberts, Shelley, Chris Irwin, Desbrow, Ben   +7 more
core   +1 more source

The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial [PDF]

, 2007
Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.
Longbottom, Pat J, Dowler, E., Lang , Tim, Caraher, M., Wrieden, Wendy L, Wrieden, W. L., Anderson, A. S., Valentine, Karen, Gray, Bill, Valentine, K., Stead, Martine, Anderson, Annie S., Caraher, Martin, Longbottom, Pat J., Dowler, Elizabeth, Longbottom, P. J., Stead, M., Lang, T., Wrieden, Wendy L., Lang, Tim, Anderson, Annie S, Anderson, Annie S.; id_orcid, Gray, B.   +22 more
core   +1 more source

Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste

, 2023
The concepts of culinary sustainability and avoiding the waste of surplus food have become important sustainability trends today. How the handling of surplus food can be integrated into the catering industry is a topic of concern in the industry. Kitchen
Min-Yen Lu, Wen-Hwa Ko
core   +1 more source

Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics

Food Chemistry: X
Oak barrel aging induces complex, time-dependent transformations in beer flavor. This study systematically characterized these changes through a 300-day aging experiment integrating quantitative sensory analysis, physicochemical monitoring, and HS-SPME ...
Yaqi Shi, Junhong Yu, Lei Xing, Shumin Hu, Hualei Chen, Peng Yan, Shuping Shao, Haixin Liu, Yajie Tang, Zhaoxia Yang, Hua Yin   +10 more
doaj   +1 more source

Alternatif Bir Gastronomi Tarihi İncelemesi: Resim Sanatında Yemek Hazırlıkları ve Mutfak Sahneleri

Selçuk Üniversitesi Sosyal Bilimler Meslek Yüksekokulu Dergisi, 2019
Bu çalışma yemek hazırlıklarının ve mutfakların konu edildiği resim sanatı örnekleri aracılığıyla, gastronomi alanındaki yazını zenginleştirmeyi amaçlamaktadır.
Defne Akdeniz
doaj   +1 more source

Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior

Foods, 2020
Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant ...
Tahreem Khalid, Ammar Hdaifeh, Michel Federighi, Enda Cummins, Géraldine Boué, Sandrine Guillou, Vincent Tesson   +6 more
doaj   +1 more source

Food preparation using molecular gastronomy techniques

, 2022
Molekularna gastronomija je nova znanstvena disciplina u području znanosti o hrani koja je službeno utemeljena 80-ih godina prošlog stoljeća, a glavni osnivači su Hervé This i Nicholas Kurti.
Puškadija, Valentina
core   +1 more source

Rational Design, Synthesis, and Systematic Evaluation of Redox-Responsive SN-38 Prodrugs for Selective Activation in Hypoxic Tumor Microenvironments

Pharmaceuticals
Background: The potent topoisomerase I inhibitor SN-38, the active metabolite of irinotecan, is limited in clinical application due to severe systemic toxicity.
Taimin Dong, Jin Xu, Xiuling Wang, Ziqiao Sun, Shuo Wang, Fanghui Chen, Hanchuang Zhu, Xinyu Zhang, Shuhai Xu, Chunguang Zheng, Dan Mao, Tianying Ren, Qiaoling Ni, Chenjing Xu, Xinyi Shen, Na Li, Dapeng Zhang, Lusha Ji, Huaizu Guo, Xuekun Wang   +19 more
doaj   +1 more source

MODIFICATIONS OF PHYSICAL AND CHEMICAL PARAMETERS OF THE AIR IN THE PROCESS OF FOOD PREPARATION IN HOUSEHOLD KITCHENS IN THE REPUBLIC OF MOLDOVA

Anthropological Researches and Studies, 2017
Objectives. The aim of the study was the evaluation of the air quality in the process of food preparation in rural households of the Republic of Moldova. Material and methods. The study was conducted in three areas of the Republic of Moldova (northern,
Cătălina Croitoru, Elena Ciobanu, Angela Cazacu-Stratu   +2 more
doaj   +1 more source